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Thai Shrimp Omelette

  • 15 minutes
  • 10 minutes
  • 4
Thai Shrimp Omelette

Wind down the week with a fabulously tasty omelet.


  • 250 grams shrimps
  • 6 eggs
  • 2 spring onions, trimmed and finely chopped
  • 1 large starchy potato, peeled and grated
  • 2 tblsp chopped coriander
  • 2 tsp minced fresh ginger
  • 1 tsp minced chilli paste


  1. If the shrimps are frozen, then defrost before cooking. Place in a bowl with the eggs, spring onions, potato, coriander, ginger and chilli. Season well with salt and pepper and beat to mix.
  2. Heat a dash of oil in a frying pan. When hot, ladle in a quarter of the mixture. Cook over a moderate heat until the edges brown and the mixture begins to look set. Place the omelette 10-15cm under a moderately hot grill and grill for 1½ - 2 minutes or until the omelet is just cooked. It should remain moist in the centre. Repeat with the remaining mixture to make three more omelettes.
  3. Transfer the omelette to a plate and serve immediately with a sweet chilli dipping sauce and a crisp salad.

Cooks Tips

- Frozen ready peeled shrimps are now readily available in the supermarket freezer sections. They are particularly suited to this recipe as they cook quickly and blend well with the Asian flavours.

- If you have any fresh basil to hand, add some finely chopped to this recipe for extra flavour.

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